AUTHORS: Nadia Navarrete-Tindall; Lincoln University of Missouri, Cooperative Extension; Sue Bartelette, LU-Cooperative Extension; Qingbo Yang, LU-Cooperative Research; and Samira Mahdi, LU-Cooperative Research;
ABSTRACT: Native edible plants can be found in all plant communities like woodlands, grasslands and wetlands. In Missouri, there are many native plants that can be consumed as greens, teas, in stews or for flavoring, as Native Americans did before the arrival of the Europeans.
There are more than 2000 native species in the state, and this presentation will provide information on a few that are naturally found in bottomlands and wetlands and can be grown in farms and gardens.
One of the significant advantages of promoting native edibles is their adaptability to various soil and shade conditions. Unlike annual crops, perennials do not need to be replanted each year, ensuring a continuous and reliable food supply. This adaptability makes them ideal for urban farming, providing a sustainable and cost-effective solution for food production that also benefits pollinators. Ongoing studies are done in collaboration with a LU researcher to determine their nutritional value. The SPC promotes native edibles as specialty crops, such as golden glow or sochan (Rudbeckia laciniata) and cup plant (Silphium perfoliatum), wild plums (Prunus spp.), persimmon and paw paw. Other species promoted for food consumption are wapato (Sagittaria latifolia), a wetland species that produces edible tubers at the end of the growing season. This particular species can be grown in water gardens that can also provide habitat for frogs and other wetland animals.
Through a series of hands-on workshops and presentations offered across the state, the SCP team educates small-scale farmers and gardeners about planting, harvesting and benefiting from native edibles. The SCP maintains three demonstration areas, fully established, at Lincoln University. Here more than 150 species, including more than 50 native edibles can be seen. Workshops include food tastings in collaboration with local chefs.
